Chicken Bacon Ranch Casserole Recipe
Creamy, cheesy, and packed with flavor, Chicken Bacon Ranch Pasta is the ultimate comfort food for busy weeknights or cozy weekends. This hearty dish is made entirely on the stovetop or baked into a bubbling casserole.
Crispy bacon, tender chicken, and pasta are enveloped in a ranch-seasoned cheese sauce that’s rich without being heavy. Every bite is indulgent, savory, and totally satisfying.
The Essential Players in Chicken Bacon Ranch Pasta
- Chicken breast – Lightly seasoned and seared to golden perfection, it adds heartiness and protein to balance the creamy sauce.
- Bacon – Crispy, smoky, and savory, it’s a key flavor driver and contributes richness through drippings used to cook the chicken.
- Cheddar cheese – Melted into the sauce for sharp, gooey creaminess that brings everything together with bold flavor.
- Half and half – Creates the smooth, luscious base of the sauce while keeping it slightly lighter than heavy cream.
- Dry ranch seasoning – Infuses every bite with tangy, herby goodness that gives the dish its signature flavor.
- Pasta (rotini) – Rotini is ideal, grabbing hold of all that ranchy, cheesy sauce in its twists and curves for maximum flavor delivery.
How to Make Chicken Bacon Ranch Pasta: A Quick Look
Start by crisping the bacon low and slow, reserving the flavorful drippings. Season and sear the chicken until golden, then cube it after resting. Meanwhile, boil your pasta until just al dente.
In the same skillet, build the sauce with butter, garlic, flour, and warmed half and half. Stir in ranch seasoning and shredded cheese until smooth and velvety.
Combine the cooked pasta with the sauce, stir in the chicken, and fold in that smoky chopped bacon. Garnish or mix it in completely for a rich, cohesive finish.
Tips, Tricks & Tasty Variations
For maximum flavor and texture, always shred cheese fresh from the block—it melts more smoothly and tastes richer. Thick-cut bacon works best here, providing more drippings and a meatier bite.
Rotini’s shape works wonders for holding onto the sauce, but penne, bowtie, or cavatappi all make excellent substitutions. For a twist, swap the chicken with sliced smoked sausage or stir in frozen mixed vegetables for added color and nutrients.
Transform it into a baked casserole by transferring the finished dish to an oven-safe pan, topping with more cheddar, and baking until bubbly. It’s also great for meal prep—just refrigerate and bake when ready to serve.
Keeping It Fresh: How to Store Chicken Bacon Ranch Pasta
To store leftovers, let the pasta cool completely, then transfer it into an airtight container. It’ll keep in the refrigerator for up to four days. For longer storage, freeze portions in sealed containers for up to two months.
When reheating, use a splash of milk or cream to bring back the sauce’s creaminess. Gently warm on the stovetop or in the microwave, stirring occasionally to prevent separation. For frozen portions, thaw overnight in the fridge before reheating.
Chicken Bacon Ranch Casserole Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon minced garlic
- 2 small boneless skinless chicken breasts
- 2 cups half and half
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons dry ranch dressing seasoning mix
- 6 strips bacon
- 2 cups shredded cheddar cheese
- 2 cups uncooked rotini pasta
- 1 teaspoon Italian seasoning
Instructions
- Cook the bacon in a large skillet over low heat, allowing it to render slowly for optimal crispness. Reserve the bacon drippings in a small bowl and carefully wipe the skillet clean. Once the bacon has cooled, chop it into coarse pieces.
- Slice each chicken breast into 2–3 thinner portions. Pat dry and season both sides lightly with salt, pepper, onion powder, and Italian seasoning.
- Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat. Alternatively, use olive or vegetable oil. Sear the chicken slices for 3–4 minutes per side until golden and fully cooked. Set aside to rest for 5 minutes before dicing into bite-sized chunks.
- While the chicken rests, bring a pot of salted water to a boil and cook the rotini pasta until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for another minute, stirring continuously with a silicone spatula.
- Warm the half and half slightly in the microwave (about 40 seconds), then gradually pour it into the skillet while stirring. Let it come to a gentle simmer, then reduce the heat.
- Incorporate the ranch seasoning and slowly blend in the shredded cheddar cheese until the sauce becomes smooth and thickened.
- Combine the cooked pasta with the sauce in the skillet, mixing gently to coat evenly. Return the chicken to the pan and allow it to warm through. Fold in the bacon or sprinkle it on top just before serving.
Notes
Make-Ahead Option: Assemble in advance, refrigerate up to 2 days, then bake covered at 350°F for 40 minutes; uncover and bake 5 additional minutes before serving.
